Just a few short weeks ago I was rifling through the freezer looking for one more container of frozen chili. It was the kind of day when winter gives you the cold shoulder for even thinking spring was in the air. Certainly, I thought, this
Wrong! Today our temperatures are in the high 70's, but a strong wind will be bringing us down into the 30's by tomorrow.
I double checked the 10-day forecast and I see that there will be days of a slow climb through the 40's and 50's before we are back into milder spring weather.
Again? Really? But it can't be. I'm out of chili already! And I've already searched the freezer again. I know it's all gone.
There might be just enough time to make one more batch of chili. Why not? It's not that you can't eat it when the temperatures warm up, but just that you don't necessarily crave the sweet, spicy comfort that is so good when it's cold outside. Like it will be tomorrow.
I know I'll be happy tomorrow, if I make one more batch today.
Hot today - chili tomorrow!
MY FAVORITE CHILI
2 lbs. ground beef
1 29-oz. can tomato sauce
1 29-oz. can kidney beans, drained
1 29-ounce can pinto beans, drained
1 medium onion, diced
1 4-oz. can diced green chiles
1 28-ounce can whole tomatoes
3 tsp. ground cumin
3 tbsp. chili powder
1 tsp. black pepper
2 tsp. salt
3 cups water
Brown and crumble the ground beef over medium heat in a large Dutch oven or similar deep heavy pot; drain fat. Replace ground beef in pan and add remaining ingredients; bring to a simmer. Continue to cook for 2 to 3 hours, stirring often. Can also be prepared in slow cooker after browning ground beef. Makes 10 servings.